Course Proposal Form

This course proposal is for: (Check all that apply)

_____New Special Topics Course

___X__New Catalog Course

This new course has been taught as a special topics course ___X__Yes _____No

_____Title or Number Change for Existing Course

_____Description Change for Existing Course

This form should be forwarded via email to the curriculum committee by the chair of the relevant department or program. Chairs, please briefly state in your email that you and the department have discussed the proposal and that there is general support for it within the department

Department or Program
Philosophy / Course Number*
Phil 205 / First Term to be Offered
Fall 2012
30 Character Course Title (Banner/Transcript Title)
Philosophy of Food
Catalogue Title, If Different Than Above
Prerequisites, co-requisites, and/or special permissions
None
Class hours per week
03 / Lab/studio hours per week
0 / Semester Credit hours
03
Course description for the catalogue (please be concise)
An exploration of how food relates to major areas of philosophical inquiry, including metaphysics, epistemology, aesthetics, ethics, and political theory. Topics include the nature of food, food as art, biotechnology, the ethics of eating animals, human rights and food safety, cultural identity, and the politics of global food distribution and production.
Will the new course replace a current course? Specify
No / Enrollment cap and expected enrollment
24
Should this course be considered for the Cultures and Peoples requirement? (If yes, please provide a brief justification).
No
Course instructor(s) and department of each
Nancy M. Williams
Course objectives (in bullet points)
Course Objectives
●to familiarize students with philosophical inquiry and how it relates to food;
●to develop critical thinking skills;
●to promote writing and oral communication skills;
●to assist students in cultivating a deeper appreciation about how our food choices have ethical consequences.
Will this course be a special topics course? If yes, please state the reason for the designation. **
No
Will the course meet a major, minor, program, emphasis, concentration, or general education requirement? If so, specify the requirement(s) the course will fulfill.
The course can count toward major and minor requirements in philosophy, but it will not fill any specific requirement for either.
How often will the course be taught?
Once every three semesters.
Is this course linked to any other course (for instance, in a learning community)? If so, specify.
No
Texts and primary resources required of students (be specific)
The Philosophy of Food (2012), David Kaplan, (ed.), University of California Press.
Additional readings: E-reserves
activities outside of the classroom (e.g., off-campus field trips)
No
Basis for grade determination (be as specific as possible)
●Midterm = 25%
●Short writing assignments = 25%
●Group presentation = 15%
●Final paper = 25%
●Class participation = 10%
Midterm exam: an in-class exam that measures the students’ ability to articulate philosophical arguments and their application to certain food issues.
Short writing assignments (1-2 pages): I will assign these periodically during the semester to complement our readings and/or class discussions. These assignments will measure critical thinking and writing skills, and encourage currency with the readings.
Group presentations: each group is required to give a 30-minute PowerPoint presentation that covers an assigned chapter from America’s Food (2009), located at the Reserve Desk in the library. The presentations should include outside research and they are graded on the basis of accuracy, clarity, quality of outside research, organization, and creativity. A (1-2 pages) contribution paper required.
Final paper (5-7 pages): a paper that defends a thesis about a food-related issue. Outline and class presentation required.
Class participation: grade will be based upon a detailed rubric.
Please list: (A) Existing library resources and services to be used, including online databases, and (B) What materials the library would need to add to support this course.
Basic research and writing center.
Outline of class/lab/studio content (Please provide a weekly or topical breakdown in this space or attach a tentative syllabus under separate file)
A tentative outline of the class is attached under separate file.
curriculum committee chair: note of support by chair and relevant department(s) received from:
Date submitted to the Curriculum Committee / Date approved by the faculty
/ Date copy files on the Office of the Dean of the College

*Course Number: Courses numbered in the 250s, 450s or 460s are research courses or directed study courses; those numbered in the 470s are independent study courses; those numbered in the 280s, 290s, 480s or 490s are either special or advanced topics courses. Special topics courses numbered 297-299 and 497-499 fulfill the Cultures & Peoples Requirement. Honors courses, which may be developed for individual senior students, are numbered in the 500s.

**Special Topics Course: A new course does not first need to be taught as a special topics course. Faculty are welcomed and encouraged to propose new courses for direct inclusion to the catalogue. The special topics designation (numbering as indicated above) is an option that allows flexibility to departments when needed, and is best suited for courses that:

1.  Are experimental with low likelihood to become regular catalogue courses

2.  Are temporary because of short-term staffing and/or timeliness of topic

Please keep in mind that special topics courses should be used extremely sparingly as the common course title presents difficulties for other institutions in articulation as well as difficulties for the Wofford Registrar’s Office in verifying completion of degree requirements. If the special topics designation for a course does not appear to be justified, the curriculum committee may ask if the course can be considered for the catalogue instead.